Grilled Lemon Shrimp Bowls with Pesto Couscous

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Why I Love This Recipe

This is one of those dinners that feels a little elevated without adding much work. Juicy grilled shrimp served over buttery pesto couscous with a bright arugula salad on the side creates a meal that's fresh, flavorful, and perfect for warm evenings. It's simple enough for a weeknight but pretty enough to serve when friends are coming over.

Ingredients

Lemon Shrimp

• 1½ lbs large shrimp, peeled and deveined

• 1 tbsp olive oil

• Zest of 1 lemon

• 2 garlic cloves, minced

• ½ tsp kosher salt

• ¼ tsp black pepper

• Juice of 1 lemon

Pesto Couscous

• 1 cup couscous

• 1 tbsp butter

• ½ tsp kosher salt

• ¼–⅓ cup prepared pesto

Arugula Salad

• 4 cups arugula

• Juice of ½ lemon

• 1 tbsp olive oil

• 2 tbsp toasted pine nuts

• Zest of ¼–½ lemon

• 2 tbsp freshly grated Parmesan

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Prepare the Couscous

• Cook the couscous according to package instructions, adding the butter and salt to the cooking liquid. Once the couscous is tender, fluff with a fork and let cool for 2–3 minutes. Stir in the pesto until evenly coated.

2. Cook the Shrimp

• Pat the shrimp dry and toss with the olive oil, lemon zest, garlic, salt, and pepper.

• Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side, or until opaque and lightly charred. Transfer to a serving platter and squeeze the lemon juice over the top.

3. Make the Salad

• In a large bowl, toss the arugula with the lemon juice, olive oil, toasted pine nuts, lemon zest, salt, and pepper. Top with the freshly grated Parmesan just before serving.

4. Assemble

• Spoon the pesto couscous into bowls and top with the grilled lemon shrimp. Serve the arugula salad on the side.

Notes

• Toast the pine nuts in a dry skillet for 2–3 minutes for the best flavor.

• Don't skip the butter in the couscous. It's a simple addition that makes the pesto couscous richer and more flavorful.

• If using store-bought pesto, start with ¼ cup and add more to taste.

• For a gluten-free version, swap the couscous for quinoa or rice.

• Leftovers are delicious served cold over extra arugula for lunch the next day.

Nicole's Hosting Tip

Set everything out family-style and let guests build their own bowls. The buttery pesto couscous, bright lemon shrimp, and peppery arugula salad create a meal that feels fresh and effortless while still being dinner-party worthy.